Best Homemade Falafel

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1. 1Step 1: In a large bowl, cover chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight.
2. 2Step 2: Drain chickpeas well, pat dry, and transfer to a food processor. Pulse until chickpeas are halfway broken down.
3. 3Step 3: Add onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin. Continue to pulse until finely chopped but not pasty.
4. 4Step 4: Sprinkle flour over the mixture and pulse just until combined.
5. 5Step 5: Using a 1-oz. cookie scoop or 2 spoons, portion the mixture into 1-inch balls (about 2 Tbsp. each).
6. 6Step 6: With clean hands, roll each ball, tossing between both hands and lightly squeezing to compress, until smooth and compact. Arrange on a clean plate or parchment-lined baking sheet.
7. 7Step 7: Into a large heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2 inches. Heat over high heat until thermometer registers 350°F.
8. 8Step 8: Set a wire rack in a large baking sheet. Working 6 to 7 at a time, gently lower falafel into oil and fry, adjusting heat as needed, until deeply browned on all sides, 2 to 3 minutes.
9. 9Step 9: Remove from oil with a slotted spoon and transfer to prepared rack to cool. Serve warm with tahini sauce alongside.